- 1/4 cup raisins
- 1 stick Irish butter such as Kerrygold, softened
- 1/3 cup capers
- Grated zest of 1 lemon
- 1 tablespoon chopped chives
- 8 (6-ounce) salmon fillets, preferably wild
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- Available at specialty foods shops. If unavailable, substitute regular unsalted butter and add 1 teaspoon kosher salt.
- In small bowl, combine raisins and 1/2 cup hot water. Cover and let soak 2 hours, then drain.
- In food processor, combine butter, raisins, capers, and lemon zest and pulse until well combined. Stir in chives. Transfer to large sheet of wax paper and roll into 6-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
- Season salmon fillets with salt and pepper. In 12-inch nonstick skillet over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin-sides-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining 1 tablespoon oil, and repeat with remaining 4 fillets.
- Slice log of butter into 8 coins. Top each salmon fillet with 1 coin and serve immediately.